Easy Chicken Pad Thai Recipe
You are going to love this Chicken Pad Thai recipe. Flavorful, easy, and quick, you’ll have dinner on the table in no time. Made with an easy homemade sauce consisting of pantry staples, you can make this take-out favorite at home.
Servings: 4 servings
Ingredients
- 10 ounces Thai rice noodles
- 1 pound boneless skinless chicken breasts sliced into small strips
- 2 tablespoons groundnut oil divided
- 1 red bell pepper sliced into thin strips
- 2 medium carrots peeled and cut into matchsticks
- 2-3 cloves garlic minced
- 2-3 green onions sliced into 1-inch pieces on diagonally
- 3 large eggs beaten
- ½ cup unsalted roasted peanuts chopped
- ⅓ cup cilantro chopped
Sauce
- ¼ cup maple syrup or honey
- ¼ cup light-sodium soy sauce or coconut aminos liquid
- 2 tablespoons rice vinegar
- 1 lime juiced
Instructions
- In a small bowl, whisk all sauce ingredients. (¼ cup maple syrup or honey, ¼ cup light-sodium soy sauce or coconut aminos liquid, 2 tablespoons rice vinegar, and 1 lime). Set aside.
- Cook the 10 ounces Thai rice noodles according to package directions.
- Heat 1 tbsp of the 2 tablespoons groundnut oil in a large skillet over medium heat. Add 1 pound boneless skinless chicken breasts and season with a pinch of salt and pepper.
- Cook for 6-8 minutes, or until golden and cooked through. Set aside on a plate and cover to keep warm.
- Add the remaining groundnut oil to the heated pan. Sauté the 1 red bell pepper together with 2 medium carrots and 2-3 cloves garlic, stirring frequently, for 5-6 minutes. For the last minute, stir in the 2-3 green onions.
- Meanwhile, quickly beat the 3 large eggs in a small bowl.
- Push the sautéed veggies to one side of the pan, and pour in the beaten eggs. Cook and scramble the eggs.
- Return the cooked chicken to the pan, together with the noodles and the sauce.
- Cook and toss over medium-low heat, until everything is combined and hot.
- Take off the heat and sprinkle with ½ cup unsalted roasted peanuts and ⅓ cup cilantro, and enjoy!
Notes
- Make it vegetarian: swap the chicken for a plant-based protein such as mock chicken or tofu.
- Make it pescatarian: swap the chicken for shrimp.
- Vegetables: swap or add in snow peas, snap peas, bean sprouts, shredded cabbage, etc.
- Make it spicy: add in some chili paste or sriracha to add some heat to your chicken Pad Thai.
- I recommend a large skillet or wok for making chicken Pad Thai. You’ll want lots of room to get all the vegetables and noodles in!
Nutrition
Serving: 4servings | Calories: 697kcal | Carbohydrates: 85g | Protein: 38g | Fat: 23g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 195mg | Sodium: 944mg | Potassium: 909mg | Fiber: 5g | Sugar: 16g | Vitamin A: 6397IU | Vitamin C: 48mg | Calcium: 106mg | Iron: 3mg